YOUR SOLIN GENERATED RECIPE
Chicken and Roasted Vegetable Bowl with Creamy Green Goddess Dressing
Enjoy a colorful bowl featuring juicy, baked chicken paired with an assortment of roasted vegetables and a silky, herb-infused green goddess dressing. Each bite bursts with the natural sweetness of roasted bell pepper, zucchini, and red onion, perfectly complemented by a creamy lemony dressing that ties the dish together.
INGREDIENTS
4 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Zucchini
1/4 Red Onion
1/4 Avocado
2 tbsp Nonfat Greek Yogurt
1 tbsp Fresh Lemon Juice
1 clove Garlic
1/2 tsp Olive Oil
Salt & Pepper
PREPARATION
Preheat the oven to 400°F.
Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a drizzle of olive oil, salt, and pepper.
Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.
While the vegetables are roasting, season the chicken breast with salt and pepper and grill or sear in a skillet over medium-high heat until fully cooked, about 5-6 minutes per side. Once cooked, slice into strips.
For the creamy green goddess dressing, combine the avocado, nonfat Greek yogurt, fresh lemon juice, garlic, and a pinch of salt and pepper in a blender. Blend until smooth, adding a small splash of water if needed to reach desired consistency.
Assemble the bowl by placing the roasted vegetables in a serving bowl, topping with sliced chicken, and drizzling the green goddess dressing over the top.
Serve immediately and enjoy your balanced, nutrient-packed meal.